Description

This easy Crockpot Carnitas recipe delivers tender, flavorful shredded pork cooked low and slow in a blend of spices, fresh orange juice, garlic, and jalapeno. Perfect for tacos, burritos, or bowls, these carnitas are effortlessly prepared in a slow cooker, making it a convenient and delicious meal for any occasion.

Ingredients

Meat

2 kg (4 lb) pork shoulder (pork butt), skinless, boneless (or 5 lb/2.5 kg bone-in)

Spices and Seasonings

2 ½ teaspoons salt
1 teaspoon black pepper
1 tablespoon dried oregano
2 teaspoons ground cumin

Vegetables and Aromatics

1 onion, chopped
1 jalapeno, deseeded and chopped
4 cloves garlic, minced

Liquids

¾ cup fresh orange juice (about 2 oranges)
1 tablespoon olive oil

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Instructions

Prepare the spice rub: In a small bowl, mix the dried oregano, ground cumin, and olive oil to create a flavorful spice rub that will coat the pork shoulder.
Season the pork: Pat the pork shoulder dry with paper towels to help the rub stick better. Evenly rub the spice mixture all over the meat to infuse it with aromatic flavors.
Place pork in the crockpot: Put the seasoned pork shoulder into the slow cooker. Sprinkle salt and black pepper evenly on top to enhance the overall taste.
Add aromatics: Scatter the chopped onion, deseeded and chopped jalapeno, and minced garlic on top of the pork to add layers of flavor and a subtle kick.
Pour orange juice: Pour the fresh orange juice over all the ingredients in the crockpot, which will keep the meat moist and add a hint of citrusy sweetness.
Cook low and slow: Cover the crockpot with its lid and cook on low for 8-10 hours or alternatively on high for 4-6 hours until the pork is very tender and can be easily shredded with a fork.
Shred and serve: Carefully remove the pork from the crockpot and shred it using two forks. Return the shredded pork to the crockpot to soak up the flavorful cooking juices before serving for maximum tenderness and taste.

Notes

Using bone-in pork shoulder can add extra flavor but adjust cooking time slightly if needed.
For spicier carnitas, keep the jalapeno seeds or add more jalapeno.
Serve carnitas with warm tortillas, fresh cilantro, diced onions, and a squeeze of lime for authentic taste.
Leftovers freeze well; portion into airtight containers for up to 3 months.